Vegetable Tagine

Vegetable Tagine
Servings: Makes 4 servings.


2 cups vegetable broth
2 cloves garlic, peeled & minced
2 thin slices fresh ginger
1 tsp coriander
1 tsp cumin
1 tsp cinnamon
1 small aubergine, cut into 1/2-inch slices
1 tbsp tomato paste
1 cup baby carrots
1 cup cauliflower florets
1 medium zucchini, cut into 1/2-inch slices
2 cups of cubed butternut squash (cooked)
1 cup of chickpeas
1 cup chopped onions
1 cup cherry tomatoes/tin of tomatoes
2 tbsp extra-virgin olive oil
Juice of 1 orange & zest grated into dish
Juice of half lemon
handful of dried apricots or prunes
2 cups of char-grilled peppers
toasted flaked almonds (optional)
Fresh mint sprigs


Preheat oven to 400°F. In a saucepan, simmer first 6 ingredients 20 minutes. Meanwhile, sprinkle aubergine with salt and let stand 10 minutes. Rinse and pat dry with a paper towel. Remove garlic cloves and ginger from saucepan. Add tomato paste and stir. Season with salt and pepper. Reserve and keep warm. Blanch carrots and cauliflower in boiling water 5 minutes; drain. Rinse with cold water; drain again. Toss all rest of veggies, with minced garlic and oil for 5 mins. Transfer all to the tagine with juices of orange & lemon & zest and dried fruit. to oven and bake for 1 hour.To serve from tagine to finish sprinkle with toasted almonds & torn mint sprigs.